Posted by: Cooking Thyme | September 20, 2011

Homemade Crisps

You can experiment with different varieties of potatoes, here I’ve used waxy red potatoes, you can add a touch of paprika or cayenne pepper gives them a slightly smoky sweet quality. The crisps will get soft if you leave them out for long, so store them in an airtight container until ready to eat

Homemade Crisps (9)

  • 700g potatoes
  • vegetable oil
  • 1 Tsp cayenne paper mixed with 1 Tsp salt

Peel the potatoes and rinse well. Cut them into very think slice about 2mm thin, ideally using a mandoline, or simply with a knife if you’ve got good knife skills. Rinse the potatoes slices under cold running water to remove the excess starch. Pat them drying with a kitchen towel, then spread the slices out on a baking tray to dry out more.

Heat around 8cm depth of oil in a deep fryer or if you don’t have one a heavy-based pan over a medium-high heat, the pan should be no more than 1/3 full. The oil is ready when a cube of bread dropped in turns golden brown in less than 40 seconds. Fry the potatoes in batches. Add the slices to the pan a few at a time to prevent them from sticking together. Deep-fry for 3 until golden and crisps, moving the slices to ensure they colour evenly.

Remove with a slotted spoon, drain off excess oil and spread the crisps out on a tray lines with kitchen paper. Sprinkle with the cayenne and salt mix, then leave to cool completely. Store the crisps in an airtight container, unless serving straight away, and now enjoy watching your favourite game.

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